Results 241 to 250 of about 59,506 (264)

Pea Protein Isolate–High Methoxyl Pectin Soluble Complexes for Improving Pea Protein Functionality: Effect of pH, Biopolymer Ratio and Concentrations

Food Hydrocolloids, 2018
Bingcan Chen, Jiajia Rao, Yang Lan
exaly  

Microwave Treatment Increased Protein Digestibility of Pigeon Pea (Cajanus cajan) Flour: Elucidation of Underlying Mechanisms

Food Chemistry, 2020
Chibuike C. Udenigwe, Xiaohong Sun, Ikenna C Ohanenye   +2 more
exaly  

PEA PROTEIN EMULSIFIER

2022
BOMONT CATHERINE, JENNRICH CAROLYN, NAGULESWARAN NAGUL, YANG XIN, YEUNG TIMOTHY, ZHANG CHRISTOPHER   +5 more
openaire   +1 more source

Pigeon Pea Protein

Priyanka Thakur, Preeti Chaudhary, Abhishek Sharma, Gunjan Thakur   +3 more
openaire   +1 more source

Hydrolyzed PEA Protein

2007
openaire   +1 more source

pH-Dependent Emulsifying Properties of Pea [Pisum sativum (L.)] Proteins

Food Hydrocolloids, 2013
Chuan-He Tang
exaly  

Molecular Forces Involved in Heat-Induced Pea Protein Gelation: Effects of Various Reagents on the Rheological Properties of Salt-Extracted Pea Protein Gels

Food Hydrocolloids, 2012
Susan D Arntfield, Xiang Dong Sun
exaly  

Fibril Formation From Pea Protein and Subsequent Gel Formation

Journal of Agricultural and Food Chemistry, 2014
Anneke H Martin, Claire D Munialo, erik van der Linden   +2 more
exaly  

Characterization of Individual Proteins in Pea Protein Isolates and Air Classified Samples

Food Research International, 2015
Sascha Rohn, Oliver K SchlÜter, Sara Bußler   +2 more
exaly  

PEA PROTEIN ISOLATE

2019
BARATA MANUEL, GUILLEMANT MARILYNE, MORETTI EMMANUELLE, MULLER ELSA, DELEBARRE MARIE   +4 more
openaire   +2 more sources